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| 1 |
Trends in Food and Nutrient Intake of High School Students based on the Korea National Health and Nutrition Examination Survey 2007~2015
Kim, Sun Hyo;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.447-458,
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| 2 |
Physicochemical Components and Antioxidative Activity of Wheat Sprout Powder Prepared by the Enzyme and the Lactic Acid Bacteria
Zhu, RuiYu;Park, Young-Min;Oh, Jong Chul;Yu, Hyeon-Hee;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.459-472,
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| 3 |
Quality Characteristics and Antioxidant Properties of White Pan Bread Added with Sea Buckthorn (Hippophae rhamnoids L.) Berry Powder
Lee, Jong Suk;Kim, Jung Mi;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.473-482,
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| 4 |
Antioxidative and Anti-Inflammatory Activities of Salvia plebeia R. Br Extracts
Lee, Yeong-Ye;Kang, Soon Ah;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.483-492,
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| 5 |
Antioxidant Effect and Blood Pressure Control Ability of Lactobacillus Fermented Gastrodia elata Bl. in Hypertension Model Rats (SHR)
Park, Joung Pyo;Kang, Soon Ah;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.493-504,
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| 6 |
Effect of Deodeok Extract on the Skin Function Improvement
Lee, Hee-Gyeong;Choi, On-Yu;Choi, Du-Bok;Choi, Hyun-Suk;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.505-511,
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| 7 |
Quality Characteristics of Cheongsoo Grape Wine by Freeze Concentration Fermented with Different Yeasts
Park, Hyejin;Park, Eui Kwang;Choi, Sungyeol;Shin, Hyerim;Kim, Min-Ja;Park, Jung-Mi;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.512-523,
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| 8 |
Change of Quality Characteristics of Meju during Fermentation with Multiple Starters
Shin, Dong Sun;Park, Hye-young;Park, Ji Young;Sim, Eun-yeong;Kim, Hong-Sik;Choi, Hye Sun;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.524-531,
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| 9 |
Antioxidant Activity of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) using Different Genotypes
Hwang, Byung Soon;Kim, Ji Yeong;Kwon, Su Hyun;Kim, Gi-Chang;Kang, Hae Ju;Rhee, Ju Hee;Hwang, In Guk;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.532-543,
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| 10 |
Effects of Atractylodes lancea on Plasma Glucose and Lipid Profile in Streptozotocin Induced Diabetic Rats
Han, Hye Kyoung;Choi, Eun Young;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.544-550,
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| 11 |
Effects of Sunsik Following Steaming and Drying Nine Times on Antioxidative Activity in Obese Rats Fed a High-Fat Diet
Hwang, Kyung-Hee;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.551-560,
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| 12 |
Antioxidative Activity of Jeolpyun containing Suaeda glauca (Bunge) Bunge Powder and Extract
Park, Kyung-Sook;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.561-569,
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| 13 |
Quality Characteristics of Balloon Flower Leaf Tea with Different Times of Roasting and Rubbing
Eom, Hyun-Ju;Kwon, Nu Ri;Jeong, Yoo Young;Yoon, Hyang-Sik;Kim, In Jae;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.570-575,
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| 14 |
Studies on Quality Characteristics of Commercial Silken Tofu Products
Sim, Eun-Yeong;Kim, Hong-Sik;Park, Hye Young;Choi, Hye-Sun;Park, Jiyoung;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.576-583,
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| 15 |
Quality Characteristics of Porridge Made from Rice Flour Processed into Rice Powder
Lee, Youn Ri;Song, Yu Ri;Kim, Ji Su;Jung, Hye Jin;Oh, Mi Reu;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.584-587,
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| 16 |
Comparison of General Ingredients, Chromaticity and Hardness according to Kernel Type of Korean Maize
Park, Hye-Young;Kim, Mi Jung;Bae, Hwan-Hee;Shin, Dong Sun;Sim, Eun-Yeong;Choi, Hye Sun;Park, Jiyoung;Choi, Yu-Chan;Kim, Hong-Sig;
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The Korean Society of Food and Nutrition
, v.33, no.5, pp.588-597,
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